How to Milk an Almond Stuff an Egg And Armor a Turnip A ...

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Stuffed Tortillon ....................................................... 10 Sturgeon pour Porpeys.......................................... 20 Stwed Mutton ............................................................ 32 Sukkariyya, a Sugar Dish.....................................123 Syrup of Lemon.......................................................125 Syrup of Pomegranates .......................................125 Tabâhaja of Burâniyya........................................... 83 Tabâhajah from the Manuscript of Yahya ..... 97 Tabâhajiyya, Another ............................................. 97 Tart de Bry.................................................................. 52 Tart on Ember Day .................................................. 40 Tarte of Beans............................................................ 46 Tarte of Spinage........................................................ 17 Tarte of Strawberries............................................. 49 Tartlettes ..................................................................... 70 Tarts owte of Lente ................................................. 42 Tartys in Applis......................................................... 48 Tasty Maghmuma by Ishaq al-Mawsili........... 88 Taylours ....................................................................... 61 Tharda of Isfunj with Milk..................................103 Tharda of Lamb with Garbanzos.....................103 Tharda of Zabarbada ............................................101 Tharda, Al-‐Ghassani's...........................................102 Tharid..........................................................................101 Tharid that the People of Ifriqiyya (Tunisia) Call Fatîr ...............................................................102 134 Tharîda in the Style of the People of Bijaya103 Tharîda with Lamb and Spinach .....................104 Tharîdah, White of al Rashid.............................101 Thûmiyya, a Garlicky Dish .................................108 Torta from Gourds................................................... 51 Torta from Red Chickpeas.................................... 51 Torta of Herbs in the Month of May................. 50 Tostee............................................................................ 62 Tuffahiya...................................................................... 82 Tuffâhiyya (Apple Stew) with Eggplants....... 81 Variants on Platina Soups .................................... 23 Veal, Kid, or Hen in Bokenade ............................ 27 Virgin's Breasts.......................................................124 Vyaunde de Cyprys in Lent.................................. 21 Weak Honey Drink .................................................. 64 White Karanbiyya, a Cabbage Dish................... 91 White Pudding........................................................... 74 White Tharîda with Onion .................................104 White Torta ................................................................ 53 Zabarbada of Fresh Cheese................................112 Zanzarella.................................................................... 23 Zirbaya.......................................................................... 93
135 Additional Material on Period Cooking Cooking from Primary Sources: Some General Comments One definition of what the Society is about is “studying the past by selective recreation.” Period cooking is one of the few activities that really lets us do this, in a sense of “study” that goes substantially beyond merely learning things that other people already know. There are thousands of pages of period source material available, and I would guess that most of the dishes have not been made by anyone in the past three hundred years. As with many things, the best way to learn is to do it; the following comments are intended to make the process a little easier. When working with early English recipes, remember that the spelling has changed much more than the language and is often wildly inconsistent; one fifteenth century recipe contains the word “Chickens” four times with four different spellings, of which the first is “Schyconys.” It often helps to try sounding out strange words, in the hope that they will be more familiar to the ear than to the eye. Recipes rarely include quantities, temperatures, or times. Working out a recipe consists mostly of discovering that information by trial and error. You may find a modern cookbook useful in doing so. The idea is not to adapt a modern recipe but to use the modern recipe for information on how long a chicken has to be boiled before it is done or how much salt is added to a given volume of stew. That gives you a first guess, to be used the first time you try the dish and modified accordingly. It is sometimes asserted that real medieval food would be too highly flavored for modern palates. Thomas Austin, the 19 th -century editor of Two Fifteenth Century Cookery Books, mentions a Cinnamon Soup as evidence that medieval people preferred strongly seasoned food. But since his reference is not to a recipe but only an item in a menu, the fact that he took it as evidence may tell us more about 19 th c. English cooking than medieval English cooking. Our experience with recipes that do contain information on quantities suggests that the assertion is not true. For many years we made Hippocras from the recipe in Le Menagier de Paris (p. 64), using about half the ratio of sugar and spices to wine specified in the original, because otherwise it came out too sweet for our tastes. Eventually Jeremy de Merstone (George J. Perkins) pointed out to us that, while the pound and ounce used in Paris in 1391 were approximately the same as the modern pound and ounce, the quart was equal to almost two modern U.S. quarts–which implied that, by modifying the recipe to taste, we had gotten back to almost exactly the proportions of the original. The same conclusion–that medieval food, although hardly bland, was not extraordinarily spicy–is suggested by our experience with other recipes. One exception is a collection of dishes from 16th century India for which we have ingredient lists with quantities but without instructions; many of them turn out too salty for modern tastes. I am told that the same is true of modern Indian cooking in India. Along with the idea that medieval food was overspiced one finds the claim that the reason it was overspiced was to hide the taste of rotten meat, due to the lack of modern refrigeration. We have found no evidence to support that claim and quite a lot to oppose it. Chiquart's description of how to put on a large feast, for example, makes it clear that he expects to slaughter animals on site. Other sources show medieval cooks concerned with the risk of spoiled meat and taking reasonable precautions to deal with it. Finally, there is the observation that hiding the taste of spoiled meat does not prevent the effects; a cook who routinely poisoned his employer and his guests would be unlikely to keep his position for long.
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How to Milk an Almond Stuff an Egg
Page 3:
To the memory of Marion Walke
Page 6 and 7:
Table of Contents Introduction 0 Re
Page 8 and 9:
Pepys 1047. Published as Stere Hit
Page 10 and 11:
Mappae Clavicula: a Little Key to t
Page 12 and 13:
Note: 1 ratl=12 uqiya=1 pint; 1 Mak
Page 14 and 15:
esidue produces almost no more milk
Page 16 and 17:
Para Hazer Tortillon Relleno: To Ma
Page 18 and 19:
Russian Cabbage and Greens Domostro
Page 20 and 21:
¼ head cabbage = ⅜ lb ⅓ c rais
Page 22 and 23:
Perre Two Fifteenth Century p. 83 T
Page 24 and 25:
Potage of Onions Which They Call "C
Page 26 and 27:
Salmon Roste in Sauce Two Fifteenth
Page 28 and 29:
Soups A Potage with Turnips Platina
Page 30 and 31:
Cretonnée of New Peas Menagier p.
Page 32 and 33:
Capons Stwed Two Fifteenth Century
Page 34 and 35:
Moorish Chicken Portuguese p. P-3 C
Page 36 and 37:
Conyng, Hen, or Mallard Two Fifteen
Page 38 and 39:
Pottage with Whole Herbs English Hu
Page 40 and 41:
Meat Casserole (Cazuela De Carne) D
Page 42 and 43:
Mete of Cypree Curye on Inglysch p.
Page 44 and 45:
Bourbelier of Wild Pig Menagier p.
Page 46 and 47:
3 T parsley 1 t fennel seed, ground
Page 48 and 49:
To Make a Chicken Tart Due Libri di
Page 50 and 51:
Another Crust with Tame Creatures P
Page 52 and 53:
Cut butter into flour, then crush s
Page 54 and 55:
To Make Iumbolls Hugh Platt p. 12 T
Page 56 and 57:
A Flaune of Almayne Ancient Cookery
Page 58 and 59:
To Make Cheesecakes Digby p. 214 Ta
Page 60 and 61:
Milkemete Two Fifteenth Century p.
Page 62 and 63:
Lente Frytoures Two Fifteenth Centu
Page 64 and 65:
Golden Morsels Platina p. 148 (book
Page 66 and 67:
Good Membrillate Which Is A Pottage
Page 68 and 69:
To make Marmelade of Quinces or Dam
Page 70 and 71:
Cook the honey, using a candy therm
Page 72 and 73:
Crumble bread, soak with 1 c wine a
Page 74 and 75:
Boil eggs until hard, about 12 minu
Page 76 and 77:
Macrows Forme of Cury p. 46 Take an
Page 78 and 79:
2 c water ⅓ c milk 1 c cracked wh
Page 80 and 81:
White Pudding Icelandic p. 216 One
Page 82 and 83:
½ lb butter 1 c water 5 c flour ¾
Page 84 and 85:
dish as we make it is a little spic
Page 86 and 87:
Preparing a Dish of Cardoons with M
Page 88 and 89:
mix the rest of the ground lamb wit
Page 90 and 91: 2 lb lamb 6 cloves garlic [1 t cinn
Page 92 and 93: Naranjiya al-Bagdadi p. 40 Cut fat
Page 94 and 95: Making Baqliyya with Eggplants Anda
Page 96 and 97: Bring 3 c of water to a boil; peel
Page 98 and 99: so that only the oils remain, garni
Page 100 and 101: 1 ¼ lb eggplant 1 ½ t cinnamon 2
Page 102 and 103: Boil sumac in water about 2 minutes
Page 104 and 105: about 15 minutes, until sauce is mo
Page 106 and 107: Adas Ibn al-Mabrad p. 21 The best w
Page 108 and 109: Al-Ghassani's Tharda Andalusian A-4
Page 110 and 111: ⅞ lb lamb 1 c water "spices": ora
Page 112 and 113: Shushbarak Ibn al-Mabrad p. 20 You
Page 114 and 115: Oven Dishes and Roasting The making
Page 116 and 117: Rub chicken with salt and thyme and
Page 118 and 119: and put them on a frying pan at med
Page 120 and 121: Preparation of Qursas Andalusian p.
Page 122 and 123: Add water to semolina ⅛ c at a ti
Page 124 and 125: 2 ½ c flour 1 ½ c sugar ½ c wate
Page 126 and 127: into a sticky mess, and leave anoth
Page 128 and 129: ghee along with 3 T of honey. Cook
Page 130 and 131: oil when it gets low. Mix rose wate
Page 132 and 133: (it really works). Remove yolks, pu
Page 134 and 135: Qima Shurba Ain I Akbari no. 16 Qim
Page 136 and 137: Mix chopped onion, pepper, honey, s
Page 138 and 139: Dafâir, Braids ...................
Page 142 and 143: Two reference books that we have fo
Page 144 and 145: are an important part of traditiona
Page 146 and 147: developed out of the pummelo in the
Page 148 and 149: ut that no period recipes more elab
Page 150 and 151: 144 Spices According to the OED, th
Page 152 and 153: 146 Hildegard von Bingen’s Small
Page 154 and 155: And for this there should be provid
Page 156 and 157: 150 To Make a Feast The first step
Page 158 and 159: of rice goes onto the burner. The r
Page 160 and 161: In addition to the food, you will a
Page 162 and 163: We served two drinks in addition to
Page 164: 158 A Dinner at Pennsic My lord and
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